{"id":242412,"date":"2024-08-29T10:24:10","date_gmt":"2024-08-29T06:24:10","guid":{"rendered":"https:\/\/mindyourhealth.lockton-mena.com\/?page_id=242412"},"modified":"2024-08-29T10:25:06","modified_gmt":"2024-08-29T06:25:06","slug":"september-2024-grilled-pumpkin-tofu-bulgur-salad","status":"publish","type":"page","link":"https:\/\/mindyourhealth.lockton-mena.com\/?page_id=242412","title":{"rendered":"September 2024 Grilled Pumpkin, Tofu & Bulgur Salad"},"content":{"rendered":"

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Grilled Pumpkin, Tofu & Bulgur Salad<\/h1>\n

Dairy Free | Vegetarian | Contains Nuts<\/span><\/span><\/p>\n

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Serves 2<\/span><\/h5>\n
Prep Time10 Mins<\/span><\/h5>\n
Cooking Time20 Mins<\/span><\/h5>\n

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360<\/span><\/h5>\n

kCal<\/span><\/p>\n

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22g<\/h5>\n

Fats<\/p>\n

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38g<\/h5>\n

Carbs<\/p>\n

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10g<\/h5>\n

Protein<\/p>\n

[\/et_pb_text][\/et_pb_column_inner][\/et_pb_row_inner][\/et_pb_column][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.23.4″ _module_preset=”default” custom_margin=”0px||||false|false” custom_padding=”0px||0px||true|false” saved_tabs=”all” global_colors_info=”{}”][et_pb_row column_structure=”1_2,1_2″ use_custom_gutter=”on” make_equal=”on” disabled_on=”on|on|off” admin_label=”Row” _builder_version=”4.24.2″ _module_preset=”default” vertical_offset_phone=”-80px” vertical_offset_last_edited=”off|tablet” width=”90%” max_width=”95%” module_alignment=”center” custom_margin=”||20px||false|false” custom_margin_tablet=”|0px||0px|false|true” custom_margin_phone=”0px|0px|0px|0px|false|true” custom_margin_last_edited=”off|desktop” global_colors_info=”{}”][et_pb_column type=”1_2″ admin_label=”Column” _builder_version=”4.24.2″ _module_preset=”default” position_origin_a=”center_center” position_origin_f=”bottom_center” custom_padding=”|30px||30px|false|true” custom_css_main_element=”height:100%;” global_colors_info=”{}” custom_css_main_element_last_edited=”on|desktop” custom_css_main_element_tablet=”display:flex;||flex-direction:column;” custom_css_main_element_phone=”display:flex;||flex-direction:column;”][et_pb_text _builder_version=”4.24.2″ _module_preset=”default” header_4_font=”EB Garamond||||||||” header_4_text_align=”center” header_4_text_color=”#FFFFFF” header_4_font_size=”24px” background_color=”#7EB142″ text_orientation=”center” width=”175px” custom_margin=”||20px||false|false” custom_padding=”5px|10px|5px|10px|true|true” custom_css_main_element=”margin:0 auto;” header_4_text_shadow_style=”preset1″ header_4_text_shadow_vertical_length=”3px” header_4_text_shadow_blur_strength=”6px” header_4_text_shadow_color=”rgba(0,0,0,0.15)” global_colors_info=”{}”]<\/p>\n

Ingredients<\/h4>\n

[\/et_pb_text][et_pb_text _builder_version=”4.25.1″ _module_preset=”default” text_font=”Sarabun||||||||” background_color=”#FFFFFF” custom_padding=”3vh|3vh|3vh|3vh|true|true” text_font_size_tablet=”16px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_spread=”-9px” box_shadow_color=”#7EB142″ box_shadow_spread_tablet=”-9px” box_shadow_spread_phone=”-9px” box_shadow_spread_last_edited=”on|phone” global_colors_info=”{}”]2 \u00bc cup (500g) pumpkin, cubed
\n1 tsp. sweet paprika
\n1 tsp. chili powder
\n2 tsp. dried rosemary
\n1 tosp. olive oil
\n1 tbsp. honey
\n1\/3 cup (40g) walnuts, chopped
\n1\/4 cup (55g) of bulgur wheat few handfuls spinach
\n2\/3 cup (80g) tofu, drained
\n1 tbsp. balsamic glaze[\/et_pb_text][\/et_pb_column][et_pb_column type=”1_2″ admin_label=”Column” _builder_version=”4.23.4″ _module_preset=”default” position_origin_a=”center_center” position_origin_f=”bottom_center” custom_padding=”|30px||30px|false|true” global_colors_info=”{}” custom_css_main_element_last_edited=”off|tablet” custom_css_main_element_tablet=”display:flex;||flex-direction:column;” custom_css_main_element_phone=”display:flex;||flex-direction:column;”][et_pb_text _builder_version=”4.24.0″ _module_preset=”default” header_4_font=”EB Garamond||||||||” header_4_text_align=”center” header_4_text_color=”#FFFFFF” header_4_font_size=”24px” background_color=”#7EB142″ text_orientation=”center” width=”175px” custom_margin=”||20px||false|false” custom_padding=”5px|10px|5px|10px|true|true” custom_css_main_element=”margin:0 auto;” header_4_text_shadow_style=”preset1″ header_4_text_shadow_vertical_length=”3px” header_4_text_shadow_blur_strength=”6px” header_4_text_shadow_color=”rgba(0,0,0,0.15)” global_colors_info=”{}”]<\/p>\n

Method<\/h4>\n

[\/et_pb_text][et_pb_text module_class=”grey-bullet square-bullet” _builder_version=”4.25.1″ _module_preset=”default” text_font=”Sarabun||||||||” background_color=”#FFFFFF” custom_padding=”3vh|3vh|3vh|3vh|true|true” text_font_size_tablet=”16px” text_font_size_phone=”14px” text_font_size_last_edited=”on|phone” box_shadow_style=”preset3″ box_shadow_vertical=”3px” box_shadow_spread=”-9px” box_shadow_color=”#7EB142″ box_shadow_color_tablet=”#7EB142″ box_shadow_color_phone=”#7EB142″ box_shadow_color_last_edited=”on|phone” global_colors_info=”{}”]<\/p>\n

Instructions:<\/strong><\/p>\n

<\/strong><\/p>\n

    \n
  • Heat the oven to 200C (400\u00b0 F).<\/li>\n
  • Remove the stone and flesh of the avocado and cut it into slices. Cut the eggs into quarters.Season the pumpkin with salt and pepper, paprika powder and rosemary. Cover well with olive oil and honey.<\/li>\n
  • Put the pumpkin on a baking tray lined with paper. Bake in the oven for about 20 minutes, halfway through cooking time add the walnuts and drained tofu.<\/li>\n
  • Place the bulgur into a small pot, and add 3\/4 cup of water, season with salt and bring to boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed.<\/li>\n
  • Add the cooked bulgar to the roasted pumpkin on the baking tray and mix, collecting the whole flavour from the roasted pumpkin. Add the spinach and mix well.<\/li>\n
  • Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be served warm.<\/li>\n<\/ul>\n

    [\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row use_custom_gutter=”on” make_equal=”on” custom_padding_last_edited=”on|tablet” disabled_on=”off|off|on” _builder_version=”4.24.2″ _module_preset=”default” position_origin_a=”top_center” vertical_offset_tablet=”” vertical_offset_phone=”” vertical_offset_last_edited=”on|tablet” width_tablet=”99%” width_phone=”99%” width_last_edited=”on|phone” module_alignment=”center” custom_margin=”0px|30px||30px|false|true” custom_margin_tablet=”|0px||0px|false|true” custom_margin_phone=”0px||||false|true” custom_margin_last_edited=”on|tablet” custom_padding=”0px||0px|0px|false|false” custom_padding_tablet=”|||5px|false|false” custom_padding_phone=”|||5px|false|false” global_colors_info=”{}”][et_pb_column type=”4_4″ admin_label=”Column” _builder_version=”4.23.4″ _module_preset=”default” custom_padding=”0px||||false|false” custom_css_main_element=”display:flex;||flex-direction:column;” global_colors_info=”{}” custom_css_main_element_last_edited=”on|desktop” custom_css_main_element_tablet=”justify-content:center;” custom_css_main_element_phone=”display:flex;||flex-direction:column;”][et_pb_tabs active_tab_background_color=”#7EB142″ inactive_tab_background_color=”#FFFFFF” active_tab_text_color=”#FFFFFF” active_tab_background_color_tablet=”#7EB142″ active_tab_background_color_phone=”#7EB142″ active_tab_background_color_last_edited=”on|phone” disabled_on=”off|off|off” admin_label=”Tabs” module_class=”tab-content-bullets grey-bullet” _builder_version=”4.25.1″ _module_preset=”default” tab_text_color=”#7EB142″ body_font=”Sarabun||||||||” body_text_align=”left” body_font_size=”16px” tab_font=”EB Garamond|600|||||||” tab_font_size=”24px” background_color=”#FFFFFF” tab_font_size_tablet=”22px” tab_font_size_phone=”20px” tab_font_size_last_edited=”on|tablet” background_last_edited=”on|tablet” custom_css_free_form=”.tab-content-bullets .et_pb_tab_content ul li {|| margin-left: 10px;|| margin-bottom: 15px;|| list-style: none !important;||}||||.tab-content-bullets .et_pb_tab_content ul li:before {|| \tcontent: %22%92f08c%22;|| font-family: %22Font Awesome 5 Free%22;|| display: inline-block;|| margin-right: 15px;|| margin-left: -25px;|| margin-bottom: 2px !important;|| vertical-align:middle;|| box-shadow: 0 3px 18px #7EB142;|| line-height: 1em;|| font-size: 10px;|| padding: 0 1px;||}||||.et_pb_tabs_controls {|| background-color: #7EB142;|| display: flex!important;||}||ul.et_pb_tabs_controls:after {|| border: none;||}||||.et_pb_tabs_controls li a {|| border: solid 2px #7EB142;|| box-shadow: 0px 3px 18px -9px #7eb142;||}||.et_pb_all_tabs {|| box-shadow: 0px 3px 18px -9px #7eb142;||}||.equal-tabs .et_pb_tabs_controls li {||||}” border_color_all=”RGBA(255,255,255,0)” global_colors_info=”{}” custom_css_main_element_last_edited=”on|phone”][et_pb_tab title=”Ingredients” _builder_version=”4.25.1″ _module_preset=”default” background_color=”RGBA(255,255,255,0)” background_enable_color=”on” background_last_edited=”on|tablet” custom_css_main_element=”list-style:none !important;” global_colors_info=”{}”]2 \u00bc cup (500g) pumpkin, cubed
    \n1 tsp. sweet paprika
    \n1 tsp. chili powder
    \n2 tsp. dried rosemary
    \n1 tosp. olive oil
    \n1 tbsp. honey
    \n1\/3 cup (40g) walnuts, chopped
    \n1\/4 cup (55g) of bulgur wheat few handfuls spinach
    \n2\/3 cup (80g) tofu, drained
    \n1 tbsp. balsamic glaze[\/et_pb_tab][et_pb_tab title=”Method” content_tablet=”<\/p>\n

      \n
    • Cut the skin off the salmon fillets. Rinse and dry<\/li>\n
    • Mix the ingredients of the marinade and coast the pieces of salmon. Place in a casserole for marinating for about 1 hour.<\/li>\n
    • Cook the rice in lightly salted water, then spread on a large plate to cool.<\/li>\n
    • Drain the sweetcorn and add to the rice.<\/li>\n
    • Peel and cut the pineapple into small chunks and the cucumber into small cubes. Add to the salad bowl, season with a pinch of salt, lime juice and honey. Add coriander leaves (or mint) and mix well.<\/li>\n
    • Preheat the oven to 410F (210C). Bake the marinated salmon for 18 minutes, until cooked throughout.<\/li>\n
    • Serve salmon with the earlier prepared pineapple rice.<\/li>\n<\/ul>\n

      ” content_phone=”<\/p>\n

        \n
      • Cut the skin off the salmon fillets. Rinse and dry<\/li>\n
      • Mix the ingredients of the marinade and coast the pieces of salmon. Place in a casserole for marinating for about 1 hour.<\/li>\n
      • Cook the rice in lightly salted water, then spread on a large plate to cool.<\/li>\n
      • Drain the sweetcorn and add to the rice.<\/li>\n
      • Peel and cut the pineapple into small chunks and the cucumber into small cubes. Add to the salad bowl, season with a pinch of salt, lime juice and honey. Add coriander leaves (or mint) and mix well.<\/li>\n
      • Preheat the oven to 410F (210C). Bake the marinated salmon for 18 minutes, until cooked throughout.<\/li>\n
      • Serve salmon with the earlier prepared pineapple rice.<\/li>\n<\/ul>\n

        ” content_last_edited=”off|desktop” _builder_version=”4.25.1″ _module_preset=”default” global_colors_info=”{}”]<\/p>\n

        Instructions:<\/strong><\/p>\n

        <\/strong><\/p>\n

          \n
        • Heat the oven to 200C (400\u00b0 F).<\/li>\n
        • Remove the stone and flesh of the avocado and cut it into slices. Cut the eggs into quarters.Season the pumpkin with salt and pepper, paprika powder and rosemary. Cover well with olive oil and honey.<\/li>\n
        • Put the pumpkin on a baking tray lined with paper. Bake in the oven for about 20 minutes, halfway through cooking time add the walnuts and drained tofu.<\/li>\n
        • Place the bulgur into a small pot, and add 3\/4 cup of water, season with salt and bring to boil. Simmer under cover for about 20 minutes until tender, and the liquid is absorbed.<\/li>\n
        • Add the cooked bulgar to the roasted pumpkin on the baking tray and mix, collecting the whole flavour from the roasted pumpkin. Add the spinach and mix well.<\/li>\n
        • Divide onto plates, season with freshly ground pepper and drizzle with balsamic glaze. This dish can be served warm.<\/li>\n<\/ul>\n

          [\/et_pb_tab][\/et_pb_tabs][\/et_pb_column][\/et_pb_row][\/et_pb_section]<\/p>\n","protected":false},"excerpt":{"rendered":"

          Grilled Pumpkin, Tofu & Bulgur Salad Dairy Free | Vegetarian | Contains NutsServes 2 Prep Time10 Mins Cooking Time20 Mins360 kCal22g Fats38g Carbs10g ProteinIngredients2 \u00bc cup (500g) pumpkin, cubed 1 tsp. sweet paprika 1 tsp. chili powder 2 tsp. dried rosemary 1 tosp. olive oil 1 tbsp. honey 1\/3 cup (40g) walnuts, chopped 1\/4 cup […]<\/p>\n","protected":false},"author":9,"featured_media":242214,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","footnotes":""},"class_list":["post-242412","page","type-page","status-publish","has-post-thumbnail","hentry"],"acf":[],"_links":{"self":[{"href":"https:\/\/mindyourhealth.lockton-mena.com\/index.php?rest_route=\/wp\/v2\/pages\/242412","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mindyourhealth.lockton-mena.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/mindyourhealth.lockton-mena.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/mindyourhealth.lockton-mena.com\/index.php?rest_route=\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/mindyourhealth.lockton-mena.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=242412"}],"version-history":[{"count":3,"href":"https:\/\/mindyourhealth.lockton-mena.com\/index.php?rest_route=\/wp\/v2\/pages\/242412\/revisions"}],"predecessor-version":[{"id":242422,"href":"https:\/\/mindyourhealth.lockton-mena.com\/index.php?rest_route=\/wp\/v2\/pages\/242412\/revisions\/242422"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mindyourhealth.lockton-mena.com\/index.php?rest_route=\/wp\/v2\/media\/242214"}],"wp:attachment":[{"href":"https:\/\/mindyourhealth.lockton-mena.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=242412"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}